Spring Salad with New Potatoes, Banana Chilli and Artichoke Hearts

VeganMoFo Day 14
It’s spring time in Australia. I have already had a couple of hot days so far. So hot that I could sit outside under my umbrella in between packing and organising for my Bali trip. By the way, when this recipe is posted, I’ll be on my way.

I have tracked down three vegan places to eat in Ubud and I’m hoping to blog about them while I’m there. Until then, this is my last post from Australia!

Method:
• Cook the potatoes and banana chillies in ActiFry.
• Meanwhile, whisk together extra virgin olive oil, lemon juice, salt and pepper. Set aside.
• Place cooked potatoes and banana chillies in a salad bowl with chopped onions and artichoke hearts.
• Add the dill. Drizzle the salad with that dressing you have just made. Stir well and serve.